Pasta with Meatballs and Red Sauce
In his new cookbook Everyday Chef: Simple Dishes for Family and Friends, Jeremy Sewall shares easy, comforting dishes like this one for Pasta with Meatballs and Red Sauce.
By Yankee Magazine|Oct 03 2025|
Jeremy Sewall's Pasta with Meatballs and Red Sauce
Photo Credit: Michael Harlan TurkellIn his new cookbook Everyday Chef: Simple Dishes for Family and Friends, Jeremy Sewall shifts from restaurant showstoppers to easy, comforting dishes designed for any night of the week. Here’s how Jeremy describes the perfect meatballs and tomato sauce:
Making great meatballs isn’t difficult. I don’t mind chicken and turkey versions, but honestly, the fat in pork and beef gives meatballs both flavor and texture. I put the meatballs in the fridge after they’ve been formed to firm them up before cooking. You’ll know you’ve put good meatballs onto the table when everyone quiets down and digs in. My secret ingredients in meatballs are sour cream and ricotta. They lend a unique flavor and a creamier texture.
Homemade tomato sauce is also a breeze to make. I like to cook a big batch of sauce and then divide it into small containers to freeze it. Sauce will also last for a few days in the refrigerator. Tomatoes do tend to burn when cooked over high heat, so stir frequently. This particular sauce turns out best when using big, ripe red tomatoes, but canned tomatoes work as well. You also can add a few fresh oregano leaves.
Read senior food editor Amy Traverso’s Q&A with Jeremy Sewall:
Jeremy Sewall on Cooking at Home (and Why You Should Buy the Stock)
Ingredients
2 tablespoons extra-virgin olive oil
1 small Spanish onion, minced
2 cloves garlic, chopped
1 teaspoon chopped fresh rosemary leaves
2 teaspoons chopped fresh sage leaves
8 ounces ground beef
8 ounces ground pork
1 large egg
½ cup breadcrumbs
3 tablespoons sour cream
3 tablespoons ricotta
½ cup finely grated Parmesan
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
4 cups Tomato Sauce (see recipe below)
1 pound rigatoni
12 basil leaves
½ teaspoon chili flakes
Instructions
In a large sauté pan, heat the olive oil over medium heat and add the onion. Sauté until the onion begins to color, 2 to 3 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Remove the pan from the heat and stir in the rosemary and sage. Let the mixture rest until it reaches room temperature.
In the bowl of a stand mixer fitted with the paddle attachment, combine the beef, pork, egg, breadcrumbs, sour cream, ricotta, and ¼ cup Parmesan. Mix on medium speed until combined. Add the sautéed onion mixture, the salt, and the pepper. Mix for another 30 seconds.
Take 1 ounce of the meat mixture in your hands, roll it into a sphere, and place it on a baking sheet. Repeat with remaining mixture. Refrigerate for 1 hour.
Preheat the oven to 450ºF.
Transfer the baking sheet to the oven and bake for 8 minutes. Reduce the temperature to 300ºF and continue baking for 5 additional minutes. Remove the meatballs from the oven and let them sit at room temperature.
Meanwhile, place the tomato sauce in a large saucepan over medium-low heat and cook until it just begins to bubble. Reduce the heat and keep warm. Bring a large pot of salted water to a boil and cook the pasta al dente, 1 to 2 minutes less than what the package instructs. Drain the pasta and return it to the pot. Add half of the warmed tomato sauce and stir to combine. Place the meatballs in the saucepan with the remaining tomato sauce and stir to combine. Raise the heat to medium and cook, stirring frequently, until the meatballs are completely warmed through.
To serve, transfer the pasta to a large serving bowl. Tear the basil leaves and scatter on top of the pasta. Sprinkle on the remaining ¼ cup Parmesan and the chili flakes.
Homemade Tomato Sauce (Makes About 4 Cups)
Ingredients
2 pounds ripe tomatoes
or 2 28-ounce cans whole peeled tomatoes and their juices
¼ cup extra-virgin olive oil
1 small Spanish onion, diced
4 cloves garlic, chopped
16 large basil leaves
Kosher salt and freshly ground black pepper
Instructions
If you are using fresh tomatoes, core the tomatoes, then chop them into large pieces and reserve any juices that collect on the cutting board. If you are using canned tomatoes, roughly chop them.
In a saucepan, heat the olive oil over medium heat and sauté the onion until it begins to color, 2 to 3 minutes. Add the garlic and sauté until lightly colored and fragrant, about 1 minute, then add the tomatoes and their juices. Bring to a simmer over medium-high heat, then reduce the heat to low and cook for 30 minutes for fresh tomatoes and 15 minutes for canned.
Tear the basil leaves into pieces and add them to the sauce. Simmer for 5 more minutes, then remove from the heat. Season with salt and pepper to taste. Let cool slightly.
Using an immersion blender or a countertop blender, puree the sauce until smooth.
